225g (8oz) butter, softened
125g (4½oz) caster sugar
1 tsp finely grated orange zest
110g (4oz) plain flour
175g (6oz) ground almonds
Flaked almonds, for sprinkling
1 Preheat the oven to 170°C (325°F), Gas mark 3.
2 Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and orange zest and beat until the mixture is light and fluffy. Sift in the flour then stir in the ground almonds and bring the mixture together to form a dough.
3 Using your hands, roll the dough into walnut-sized balls and form into oval shapes. Sprinkle with the flaked almonds, making sure they are well dispersed and pressed in. Transfer to a plate and allow to chill in the fridge for 20 minutes.
4 Place the fingers slightly spaced apart on a large baking tray (no need to grease or line) and bake in the oven for 15 minutes or until light golden brown.
5 Carefully transfer the fingers to a wire rack to cool.
SNICKERDOODLES
A somewhat soft and cakey biscuit with a spicy, autumnal flavour.
MAKES ABOUT 26 BISCUITS
125g (4½oz) butter, softened
110g (4oz) caster sugar, plus 1 dsp extra, for rolling
1 egg, lightly beaten
1 tsp vanilla extract
250g (9oz) plain flour
½ tsp freshly grated nutmeg
¾ tsp baking powder
Pinch of salt
1 dsp ground cinnamon
1 Preheat the oven to 180°C (350°F), Gas mark 4.
2 Cream the butter in a large bowl or in an electric food mixer until soft. Add the 110g (4oz) caster sugar and beat until the mixture is light and fluffy. Beat in the egg and vanilla extract until combined.
3 Sift in the flour, nutmeg, baking powder and salt and gently mix together to form a dough.
4 Mix the dessertspoon of sugar and the cinnamon together in a medium-sized bowl. Using your hands, roll the dough into walnut-sized balls then roll in the sugar and cinnamon mixture and place on two baking trays (no need to grease or line), each ball spaced about 3cm (1¼in) apart. Flatten them down with the palm of your hands.
5 Bake in the oven for about 15 minutes, or until they feel firm around the edges.
6 Allow to stand for 2 minutes on the baking trays, then carefully transfer to a wire rack to cool.
DATE BARS
We used to make these sticky sweet bars when I worked in a food shop in Vancouver. They’re great for a little afternoon pick-me-up and much better than any bought variety. They are perfect for lunchboxes, too, and will keep very fresh in an airtight box for up to a week. They can also be frozen.
MAKES 16 BARS
250ml (9fl oz) water
200g (7oz) dates (stoned weight), chopped
175g (6oz) plain flour
½ tsp bicarbonate of soda
175g (6oz) soft light brown sugar
100g (3½oz) porridge oats
Good pinch of salt
175g (6oz) butter, diced
20 x 20cm (8 x 8in) square cake tin
1 Preheat the oven to 180°C (350°F), Gas mark 4. Butter the sides of the cake tin and line the base with greaseproof paper.
2 Place the water and chopped dates in a medium-sized saucepan and bring up to a simmer. Cook for about 10 minutes, uncovered, on a low-medium heat until the date mixture is very soft and thick, stirring occasionally. Remove from the heat and allow to cool to room temperature.
3 Sift the flour and bicarbonate of soda into a large bowl. Add the sugar, oats and salt and mix well. Add the butter and, using your fingertips, rub it in until moist clumps form.
4 Press half of the oat mixture evenly over the base of the prepared tin. Spread the cooked date mixture over this, then sprinkle with the remaining oat mixture. Press gently with the palm of your hand to flatten it on top.
5 Bake in the oven for approximately 40 minutes or until golden brown at the edges and set in the centre.
6 Allow to cool completely in the tin, then cut into bars and serve.
PEANUT BUTTER AND WHITE CHOCOLATE BLONDIES
Tired of brownies? Try blondies! These little squares are great on their own; eaten with ice cream they are simply sinful.
MAKES 12 SMALL SQUARES
125g (4½oz) plain flour
1 tsp baking powder
100g (3½oz) butter, softened
150g (5oz) crunchy peanut butter
175g (6oz) soft light brown sugar
1 egg, beaten
1 tsp vanilla extract
75g (3oz) white chocolate, chopped
20 x 20cm (8 x 8in) square cake tin
1 Preheat the oven to 170°C (325°F), Gas mark 3. Butter the sides of the cake tin and line the base with greaseproof paper.
2 Sift the flour and baking powder into a small bowl and set aside.
3 In a large bowl, cream the butter and peanut butter together until very soft. Add the sugar, egg and vanilla extract and beat until combined. Add the flour, baking powder and the chopped chocolate and mix to form a dough.
4 Place the dough in the prepared tin and bake in the oven for 25-30 minutes or until golden brown and almost firm in the centre.
5 Allow to cool in the tin, before removing and cutting into squares.
CARROT AND PECAN SQUARES
These are denser and richer than Carrot Cake. The recipe uses a classic cream cheese icing, but the cakes are equally good un-iced.